Yesterday was one of those mornings where I really needed some coffee….You know what I really didn’t need? For my coffee maker to throw a hissy fit and leak all of the coffee onto the counter and down under the refrigerator, instead of into the pot so I could drink it!
Needless to say, by the time I had that hot mess all cleaned up, I was running late and didn’t have time to make another pot. So I suffered through class without it and then came home and set to work brewing my second pot of coffee for the day.
The good news is, I have a nice little stockpile of coffee right now thanks to Foodbuzz. As part of the Foodbuzz Tastemaker’s program I was provided with two bags of Peet’s Coffee to taste and pair with breakfast dishes. (*I was provided with this coffee free of charge, however, all thoughts and opinions are my own.)
Cafe Domingo is a “blend of Central and South American coffees that is smooth, balanced and medium-bodied with more pure coffee taste. Peet’s coffee experts describe it as a medium roast cup with hints of toffee sweetness and clean crisp finish.”
Cafe Solano is a “blend of African, Indo-Pacific and South American coffees that is lively and aromatic. Peet’s experts describe it as a world blend with floral notes and a subtle fruit essence for a lively, yet rounded cup.”
I am no coffee expert. Would you believe I didn’t even drink coffee until finals week of my senior year of college? I basically just buy whatever kind the hubby wants and I only drink 1/2-1 cup per morning…some mornings I just skip it all together, although that’s harder to do in the winter because I always seem to be wanting to drink something warm!
I was immediately drawn to the description of the Cafe Domingo so I tried that first and really enjoyed it. The flavor was subtle, yet pronounced and was very smooth.
As I was thinking about what kind of foods go well with coffee, I realized that I generally tend to enjoy drinking coffee more on the weekends, when I’m eating things like eggs and pancakes, instead of cold cereal.
I wasn’t really in the mood for anything sweet yesterday, so after rummaging through the pantry and coming up with 1/2 a loaf of garlic bread (not garlic bread like the kind that goes with spaghetti…more like a baguette that was garlic flavored) I settled on a breakfast bread pudding of sorts.
Savory Breakfast Bread Pudding
Prep Time: 15 min
Cook Time: 45 min
Keywords: bake breakfast healthy vegetarian egg
Ingredients (8×8 pan)
- 3 cups diced bread, slightly stale
- 1 red pepper, diced
- 1/2 c onion, diced
- 1/2 c mushroom, diced
- 3 cloves garlic, minced
- 3 Morning Star breakfast patties
- 4 eggs
- 1 c skim milk
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- black pepper, to taste
- 6 slices fresh mozzarella cheese
1. In a medium-sized bowl, combine the bread, peppers, onion, mushroom, garlic and breakfast patties.
2. Whisk the eggs and milk in a small bowl until well combined.
3. Pour the egg mixture into the larger bowl, add the seasonings and stir until everything is well coated.
4. Pour the mixture into a greased 8×8 baking pan and top with slices of cheese.
5. Bake at 375 degrees for 40-50 minutes or until eggs are set.
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It turned out better than expected!
This would be really good with any combination of vegetables, and I definitely would have added some spinach if I had some!
I also tried the Cafe Solano blend and although I didn’t like it as much as the Domingo, it was still good! It tasted a little bit sweeter to me and had a little bit less of a “coffee” taste.
What’s your favorite thing to eat with coffee?
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